Perfect Pie Crust

This recipe is an all-butter recipe which has the flavor and consistency of a tart crust. It rolls out so beautifully that you can roll the crust onto your roller to transfer it to the pie pan, just like they do on the cooking shows! It browns up nicely and tastes heavenly.

ROLL THE DOUGH:

Divide dough into two balls, one slightly larger than the other. Flatten into disks and refrigerate the smaller disk. Flour your surface and roll out the larger one into a circle larger than your pie dish. (Ex: roll a 15-inch circle for a 10-inch pie dish.) Roll onto your roller (yes, you can do this). I keep a pastry cutter handy if I need to release any pie crust sticking to my board. Transfer crust to the pie dish by gently unrolling it into the dish.

Mix the egg white with a little water and brush the inside of the crust (bottom and sides only) with the egg white. You won't use it all. Keep in the refrigerator stored in a plastic bag until ready to use. Be sure the egg white has dried before you fill the crust.

For lattice top: roll out the second ball into a large rectangle, about 15-inches long and 10- inches wide. Refrigerate while you prepare filling. I lift the roll onto the roller and transfer it to a baking sheet covered with parchment paper Later, I'll cut it into ten one-inch strips for the lattice.

For solid top pies, roll out the second ball into a circle just about an inch bigger than your pie dish. Refrigerate.

ASSEMBLE THE PIE:

Take the pie crustsout of the refrigerator. Sprinkle the mixed flour and sugar on the bottom of the crust before you fill it. You don't have to use it all, just enough to cover the bottom.

Fill the pie with your prepared filling. Dot with butter. Add the top crust. If using the lattice, remove the strips from the baking sheet one at a time and weave them over the top of the filling. Start in the center with the longest strips, making a cross, then adding the shorter strips and weaving. For a solid top, gently slide it off the parchment paper onto your pie and place over the filling.

Trim the edges by either taking a sharp paring knife and, using a vertical motion, trim the crust even with the pie plate, or tuck the extra crust under the edge and work a simple pattern with your fingers along the edge. I always have to protect the edges with foil to prevent overbrowning.

For a nice finish, brush the top crust with light cream or half-and-half and sprinkle with turbinado (or raw) sugar.